Lemonade Restaurant Opens New Studio City Location!

STUDIO CITY (KCAL9) —Alan Jackson, chef and founder of Lemonade Restaurants, stopped by KCAL9 Wednesday to tell viewers about their new Studio City location.

The new location is located at 12401 Ventura Blvd.

Jackson recently launched Lemonade’s first cookbook titled “The Lemonade Cookbook: Southern California Comfort Food from LA’s Favorite Modern Cafeteria”. He share one recipe with viewers on how to make Greek-Marinated Chicken.

Greek-Marinated Chicken Recipe:

Serves 4

1 cup plain nonfat Greek yogurt

½ cup fresh oregano leaves, coarsely chopped

1 onion, grated

4 garlic cloves, minced

Juice and finely grated zest of 1 lemon

½ teaspoon red pepper flakes

4 (6-ounce) skinless boneless chicken breast halves

1 tablespoon canola oil

Coarse salt and freshly ground black pepper

To prepare the marinade, in a mixing bowl combine the yogurt, oregano, onion, garlic, lemon juice and zest, and red pepper flakes, stirring with a spoon. Put the chicken in a plastic storage bag, add the yogurt mixture, and smoosh the chicken around to thoroughly coat in the marinade. Press out the air, seal the bag, and marinate the chicken in the refrigerator for at least 24 hours preferably, up to 2 days.

When ready to cook the chicken, preheat an outdoor grill or grill pan to medium-high heat. Rub the grates with oil to prevent sticking. Remove the chicken from the marinade, wiping off any excess yogurt so it doesn’t burn on the grill. Season both sides of the chicken breasts with a fair amount of salt and pepper. Lay the chicken breasts on the hot grill, and sear for 8 to 10 minutes, rotating them halfway through cooking to “mark” them. Turn the chicken over and grill the other side for 4 to 6 more minutes.

Using a serrated knife, cut off about ¼-inch from the bottom of the squash, then cut off ¼-inch from the stem end. Lay the squash down on the cutting board and cut crosswise in half through the middle. Stand the squash halves upright on a cutting board, cut-side down (it shouldn’t wobble) and cut off the skin with the knife or sharp vegetable peeler, turning the squash as you go. Now, cut the 2 pieces of peeled squash from top to bottom down the middle so you have 4 pieces. Using a tablespoon, scoop out the seeds and strings. Working with 1 piece at a time, cut the squash into ½-inch cubes.

Put the squash on a large baking pan, drizzle with the olive oil, toss to coat and spread out in a single layer. Sprinkle generously with salt and pepper. Roast until the squash has a golden color and is tender when pierced with a fork, about 15 minutes, then shake the pan from time to time to brown the squash evenly.

Transfer the roasted squash to a mixing bowl and set aside to cool. The squash can easily be prepared in advance, covered, and refrigerated.

To the cooled butternut squash, add the chicken, grapes, parsley, almonds, and vinaigrette. Season with salt and pepper, tossing to combine. Serve chilled.

In a blender, combine the vinegar, lemon juice, olives, oregano, garlic, honey, oil, salt, and pepper. Blend on high speed for about 1 minute until smooth and thick. Pour the vinaigrette into a plastic container or jar and keep any leftover covered in the refrigerator for up to 1 week.